For my #SNAPChallenge dinner tonight I decided to create a new chili recipe.  I started off my using the left over diced tomatoes from my Spanish-Style-Rice recipe to make a tomato soup, but as the tomatoes started to cook down, the idea of a thick chili started to take hold.  Here are the ingredients I used:

• Half 28 ounce can of diced tomatoes
• 1 teaspoon dried basil
• 1/4 teaspoon garlic salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• A pinch (yes, I know this isn’t a real measurement–maybe 1/8 teaspoon) of red pepper flake
• Salt and pepper to taste

Combine all ingredients into a saucepan and cook on medium heat until the tomatoes break down and most of the liquid has evaporated. This took me about 20-30 minutes. Be careful not to salt too early in this process, as the liquid evaporates the salt will really concentrate in the chili.

I shredded a chicken thigh to put it on top of the chili.  I topped the whole thing with a couple twists of fresh ground pepper.  I wish I could have had a bit of cheese on top, but that wasn’t part of my SNAP Challenge shopping list.

The chili was really tasty and I would definitely consider making it again.

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